I am really into the slow food movement and consider myself an aficionado of fine foods. The salad course I am enjoying now, for instance, has been left in the sun and soil to leisurely brown until its sweet and fruity flavors intensify.

The next course in my haute cuisine will be a decomposing mushroom with a reduced spore sauce. Sure, it will take me 45 minutes of travel time for the entrée, but that’s why it’s a slow food movement.